Easy Cinnamon Roll Coffee Cake

·         For the cake

¹/₄ cup unsalted butter, softened (half a stick)

³/₄ cup granulated sugar

³/₄ cup of sour cream (Greek yogurt can be replaced)

2 large eggs

2 tablespoons canola or vegetable oil

1¹/₂ teaspoon vanilla extract

1¹/₂ teaspoons cinnamon

1¹/₂ cups all-purpose flour

¹/₂ teaspoon of baking soda

¹/₂ teaspoon salt, optional and to taste

·         For filling-topping

¹/₂ cup unsalted butter, extremely soft and almost melted

1 cup light brown sugar, wrapped

2 teaspoons of cinnamon

For the frosting

2 tablespoons cream cheese, softened (whipped or light, it's okay)  

2 tablespoons of cream or milk

¹/₂ teaspoon vanilla extract

1 cup + icing sugar, sifted is ideal

For the cake - Preheat the oven to 350 F and prepare a 9-inch spring form pan (at least 3 inches tall; a 9-inch square pan can be replaced if it is at least 3 inches tall; do not use a 9-inch round cake pan because it's too shallow) spraying well with floured cooking spray (I use Pam for baking) or grease and flour the pan; put aside.

In the bowl of a stand mixer fitted with the paddle, mix the butter, granulated sugar, and cream until they are pale, light and fluffy, about 3 minutes at medium to high speed. Add sour cream, eggs, oil, vanilla, cinnamon, and beat until smooth and incorporated, about 3 minutes at medium to high speed. Add the flour, baking soda, salt, and beat until everything is incorporated and the dough is smooth, about 1 minute at medium speed. Spread the dough in the prepared pan; put aside.

For filling-topping- In a microwave-safe bowl, add the butter and heat on high power until it starts to melt, about 1 minute. Add brown sugar, cinnamon and beat with a spoon or whisk until blended. Spread the filling on top of the cake batter in an even, smooth, flat layer, as if you were icing a cake. 

Then, using a table knife, swirl back and forth to marble the filling into the cake batter, going over the cake and back and forth several times. I swirled fairly aggressively for about 1 minute, in an attempt to push the filling deeper into the cake batter. Place the pan on a baking sheet (as insurance in case your spring form pan does not have a perfect joint) and bake for about 45 to 50 minutes, or until the filling is set and a toothpick inserted in the center of the cake comes out clean. Note that in the last few minutes of cooking, the filling may tend to burn near the edges when the butter browns and the caramelized brown sugar; watch the cake carefully. 

Let the cake cool in the pan and rest on a baking sheet for at least 30 minutes before icing or before removing from the pan and serving. the filling may tend to burn near the edges when the butter turns brown and the caramelized brown sugar; watch the cake carefully. Let the cake cool in the pan and rest on a baking sheet for at least 30 minutes before icing or before removing from the pan and serving. the filling may tend to burn near the edges when the butter turns brown and the caramelized brown sugar; watch the cake carefully. Let the cake cool in the pan and rest on a baking sheet for at least 30 minutes before icing or before removing from the pan and serving.

For the frosting- In a medium bowl, mix the cream cheese, cream, vanilla and whisk until smooth and smooth. Slowly add sugar from confectioners, whisking to incorporate and until smooth. Depending on the desired consistency of the glaze, it may be necessary to play with the sugar/cream ratios. Sprinkle the frosting evenly over the cake and serve.

Note - If you prefer to refrigerate the cream cheese frosting, you may wish to glaze only individual pieces of cake immediately before serving and keep the frosting in a small container in the refrigerator, as opposed to refrigerating the cake. whole glazed, which will make it dry. You can also enamel the cake and keep it at room temperature because everyone has different comfort levels for storing food. The cake will keep in an airtight container at room temperature for up to 5 days.

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